Yeast Free Cinnamon Rolls

🧂 Ingredients

• ¾ cup packed dark brown sugar
• 1 tablespoon powdered sugar
• 2 heaping teaspoons ground cinnamon
• pinch ground cloves
• ⅛ teaspoon kosher salt
• 1 tablespoon unsalted butter

  melted
• 2 cups (240g) unbleached all-purpose flour
• ½ cup (60g) whole wheat flour
• 2 tablespoons (24g) granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cup (300 mL buttermilk
• 1 tablespoon (15g) unsalted butter

  melted
• 4 tablespoons (60g) unsalted butter

  melted and divided
• 2 tablespoons (30 mL) buttermilk
• 1 tablespoon cream cheese

  softened
• 1 tablespoon pure maple syrup
• ½ teaspoon ground cinnamon
• ¾ cup powdered sugar

  sifted

Instructions

• 1 Prepare Sugar Filling: In a medium bowl, mix together the dark brown sugar,
  granulated sugar, cinnamon, cloves, salt, and melted butter until a thick paste
  forms. Set aside for later.
• 2 Preheat the oven to 425°F (220°C) with a rack in the center position. Grease a
  9-inch (23 cm) cake pan lightly with butter. Set aside.
• 3 Prepare Dough: Whisk together the all-purpose flour, whole wheat flour,
  granulated sugar, baking powder, baking soda, and salt in a large bowl. Set
  aside.
• 4 In a separate medium bowl, combine the buttermilk with 1 tablespoon melted
  butter. Whisk to combine. Add the buttermilk mixture to the dry ingredients and
  stir until just combined. The dough will be shaggy and wet at this stage.
• 5 Transfer to a well-floured countertop or surface and knead the dough until it is
  smooth, roughly 1 to 2 minutes.
• 6 Shape and Bake Rolls: Pat or roll the dough into a 9 x 12 inch (23 x 30 cm)
  rectangle. Perfection isn't necessary here, but try too make the rectangle as
  uniform as possible. Brush the dough with 2 tablespoons of the melted butter.
• 7 Sprinkle the cinnamon sugar filling evenly across the surface of the dough,
  leaving a ½-inch border on all sides. Use your fingertips to gently press down
  the sugar filling.
• 8 Starting from the long edge of the rectangle, roll the dough into a tight
  spiraled log. Pinch the seam to seal and set seam-side facing down. Cut the log
  into 8-equal width slices (note: to ensure uniformity, I prefer to slice the log
  in half, cut each log half in half, and so forth). Arrange the slices, spiral
  side facing up, into the greased cake pan. Don't worry if there are small gaps
  between the rolls, the buns will spread out during baking. Brush the tops of the
  buns with the remaining 2 tablespoons melted butter.
• 9 Bake for 23 to 25 minutes or until golden brown and cooked through. As the
  cinnamon rolls are baking, prepare the maple icing.
• 10 Prepare Icing: In a small food processor, combine all of the icing ingredients
  and pulse until very smooth.
• 11 For Serving: Once the cinnamon rolls have baked, set on a wire rack and while
  they are still warm, drizzle generously with the maple icing. Serve warm.

Nutrition Info